Thursday October 19, 2017

Stuffed Mushrooms 8

sausage & vegetable stuffed mushrooms topped with a brown demi-glaze

Beet Salad 11

romaine, purple beets, carrots, corn, tomatoes & goat cheese in a vinaigrette

Arugula Salad 11

baby arugula, red onions, tomatoes & shaved reggiano cheese in lemon & olive oil

Clams Casino 12

Homemade Cavatelli 20

in a fresh pork ragu sauce topped with a dollop of ricotta
Orecchiette Perfumate 22

crumbled sweet sausage, broccoli rabe & sun-dried tomatoes in garlic & oil

Homemade Pappardelle Verdi 24

shrimp, zucchini, broccoli & asparagus in a white wine sauce

Risotto Langostino 26

fresh lobster meat, asparagus, shiitake mushrooms & grape tomatoes in a light cream sauce

Free Range Chicken 24

partially de-boned oven roasted chicken in garlic & olive oil served with mixed vegetables & roasted potatoes

Pork Chop Milanese 26

breaded pork chop pounded thin served with an arugula salad

Veal Chop Valdostano 36

veal chop stuffed prosciutto & mozzarella in a light brown demi-glaze served with mixed vegetables & roasted potatoes

Blackened Salmon 26

pan seared cajun spiced filet topped with a lemon beurre blanc sauce served with grilled asparagus & roasted potatoes

Black Sea Bass Livornese 26

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetables & roasted potatoes

Branzino Oreganata 28

broiled filet topped with shrimp, seasoned breadcrumbs & tomatoes in a lemon wine sauce served with mixed vegetables & roasted potatoes